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|Alternative names||Emarti, Jaangiri, Omriti|
|Place of origin||India, Bangladesh|
|Main ingredients||black gram flour, saffron, ghee, sugar|
Imarti is an sweet from India and Bangladesh. It is made by deep-frying vigna mungo flour batter in a circular flower shape, then soaking in sugar syrup. Alternative names include Amriti, Emarti, Omriti, Jahangir and Jhangiri/Jaangiri. This dish is not to be confused with Jalebi which is thinner and sweeter than Imarti.
Vigna mungo is soaked in water a for few hours, and stone-ground into a fine batter. The batter is poured into ghee, though other oils are sometimes used. Similarly to funnel cakes, the batter is poured into geometric patterns, although imartis are generally smaller than funnel cakes. There is often a small ring in the middle.
Before frying the batter, sugar syrup is prepared and is flavored with edible camphor, cloves, cardamom, kewra and saffron. The fried material is then dipped in sugar syrup until it expands in size and soaks up a significant amount of the syrup. In Northern India, imartis are drained, so tend to be drier than jalebis. The pieces can be served hot, at room temperature, or refrigerated.
- Media related to Imarti at Wikimedia Commons
Imarti is also popularly known as “Jangri” in south India, same thing but different names